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Categories:
chicken freshly ground black pepper kosher salt butter olive oil onion fresh ginger manzanilla flour ground cumin ground coriander ground red pepper cinnamon stick chicken broth dates lemon juice fresh basil
Viewed: 76 - Published at: 4 years agoIngredients
- 12 bone-in chicken thighs, skinned
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 cups sliced onion
- 1 teaspoon minced peeled fresh ginger
- 18 pitted manzanilla (or green) olives, chopped
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 1 (3-inch) cinnamon stick
- 2 cups fat-free, lower-sodium chicken broth
- 1/2 cup whole pitted dates, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves
Method
- Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
- Add onion and ginger to pan; saute 8 minutes, stirring frequently. Add olives; saute for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.
